【マクロビレシピ】小松菜のお浸し

【マクロビオティックレシピ】小松菜のお浸し

※今回は茹でた後、色止めの為にサッと水にとりましたが、笊などで冷ます事をオススメします

ずに笊などで冷ましても結構です(サッと水にさらしたのは色止めの為です)

用意するもの
小松菜
醤油
昆布出汁
味醂(煮切ってから使用)

季節のお野菜などでもお楽しみ下さい!!

“【マクロビレシピ】小松菜のお浸し” への10件の返信

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